It’s been only a few days since my surgery, and I’m already feeling ornery. The labrum in my right hip was repaired without problems, but physically its a rough recovery. I underestimated how difficult this would be for me. As someone who is very active and keeps herself very busy being trapped by pain, stuck in an uncomfortable brace and confined to a couch is pretty much a worst case scenario. This morning, after a frustrating ordeal with insurance (automated systems are the worst!!) I found myself snapping at Kenny. I was being rude to my husband, who has been so kind and caring through it all without complaint. Why is it I did that?
I’m glad I caught myself doing it, so I can focus on stopping. That’s definitely not me -I try to be kind and understanding towards everyone, especially those close to me. During stressful times it’s easy to take out anger and frustration on the person who’s right there, but shouldn’t it be the opposite? Shouldn’t we treasure those people more during hard times? This article had an interesting explanation of hurting the ones we love, which I greatly related to with my current emotional distress with the surgery.
Well, this is certainly a learning experience for me. I’ve swallowed my pride and apologized, and am going to work especially hard today to show the love to the important people in my life. Especially Kenny, who is such a rockstar. How did I get so lucky?
I made these healthy Asian tacos last week in a flurry of last minute cooking before the surgery. You can imagine how much I will miss my time in the kitchen over these next two weeks of no weight -baring on my right leg! I can’t say enough good things about this meal. Fresh, healthy, so flavorful and so easy. The fun fusion of Asian and Mexican flavors make such healthy Asian tacos just like these easy delicious Vietnamese tacos – but my basic go-to chicken taco is mighty awesome too.
Grilled Sesame-Crusted Ahi Tuna TacosPrint Recipe
- 1.5 lb ahi tuna
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 4 tbsp soy
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
- 2 tbsp rice wine vinegar + 2 more
- 8 corn tortillas
- about 2 cups purple cabbage, shredded
- 1 inch ginger, finely chopped
- 1 jalapeno, seeds removed as desired, finely diced
- 1/4 cup cilantro leaves
- 1/4 cup mint leaves
- 1/4 cup finely chopped red onion
- 1/2 tsp sugar
- Half of a pineapple, cored and cut into 4-5 inch long strips (1/2 in wide)
- 1 avocado
- 3 limes
- Salt and pepper to taste
Prepare the marinade. Combine soy, sesame oil, red pepper flakes, brown sugar, 2 tsp rice wine vinegar into a large bowl, Place tuna in the bowl so as it is submerged as much as possible. Place in a refrigerator for 3 minutes, flipping fish halfway through if not completely submerged. After 30 minutes, remove from fridge and allow to warm a bit to room temperature (about 10 minutes).
When tuna has been marinating for about 20 minutes, begin chopping for the slaw. Grate the cabbage. finely dice ginger, red onion and jalapeno. Prepare the cilantro and mint leaves and finely dice. Combine all into a bowl. Slice the pineapple. In a separate bowl, combine 2 tbsp rice wine vinegar, sugar, the juice of 1 lime and whisk to combine. Slowly add in olive oil, whisking constantly. Salt and pepper to taste. Add to slaw, tossing to coat evenly.
Place avocado flesh, along with juice of 2 limes, into a food processor. Process until smooth. Add water as desired to make crema thinner. Salt and pepper to taste.
Heat the grill to 350F. Begin by grilling the pineapple as you prepare the tuna. Place the sesame seeds on a baking sheet. remove tuna from marinade. place on top of seeds, then push excess seeds back to center as you flip. Get the edges, too
Flip the pineapple when it nicely grilled. Add in tuna steaks and cook for about 3 minutes per side. You could cook as long as 5 minutes per side if you like you tuna well done. Remove fruit and fish from grill. Place tortillas on grill if desired, 1-2 minutes.
To prepare tacos, add 2 oz tuna, a slice of pineapple, a scoop of slaw, and top it with the avocado crema.
These are best eaten the day of, as the tuna doesn't reheat well.